Blondies:
- 2 sticks butter, melted
- 2 cups dark brown sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon syrup
- 1 teaspoon vanilla
- ¼ teaspoon fine sea salt
- 2 cups flour
Caramel Pecan Filling:
- 25 soft caramel candies, unwrapped
- 3 tablespoons heavy cream
- 1 cup pecans, chopped
Directions
Heat oven to 350 degrees. Crumple a sheet of parchment paper and then unfold it. Spray with cooking spray (do not skip this as the caramel is VERY sticky!). Press greased paper into 8x8 baking dish.
Mix butter with brown sugar, eggs, yolk, syrup and vanilla. Stir in salt and flour.
Pour half of the batter into the 8x8 dish and bake 15 minutes.
Meanwhile heat the caramels and cream on the stove on low heat. Stir until melted. Stir in pecans. Pour over the bottom blondie layer. Add remaining batter over caramel pecan layer.
Return to oven and bake 30-40 more minutes. Let cool completely before cutting into squares.
This recipe is from Handle the Heat.
